These Raspberry Coconut Macaroons are sweet little bites full of coconut and fruity raspberry flavor. They are chewy on the inside and crispy on the outside, making them so tempting!
Honestly, they are perfect for snacking or dessert—who could resist that tropical taste paired with a hint of berry? I love making a batch to share, or just keep them all for myself! 😋
Key Ingredients & Substitutions
Sweetened Shredded Coconut: This is the star ingredient, providing the chewy texture and tropical flavor. If you prefer unsweetened coconut, you can use that but adjust the sugar in the recipe.
Granulated Sugar: Regular sugar works best, but you can try coconut sugar for a different flavor. Just keep in mind that it may change the color and slight texture of the macaroons.
Egg Whites: They help bind the mixture and create a light texture. If you’re looking for an egg-free option, you could use aquafaba (the liquid from canned chickpeas) as a substitute, using about 3 tablespoons for each egg white.
Vanilla Extract: This adds a lovely flavor. You can substitute it with almond extract for a different twist, but it will change the overall taste.
Fresh Raspberries: These add a delightful burst of flavor. If fresh isn’t available, frozen raspberries will work as well, just ensure they are thawed and drained.
How do I achieve the perfect texture for macaroons?
Getting the right texture for your macaroons is crucial, so pay attention to the folding technique! Here’s how to ensure they turn out perfectly:
- Beat egg whites until stiff peaks form. This means they should hold their shape when you lift the beaters out.
- Gently fold egg whites into the coconut mixture. Use a spatula and a lifting motion to incorporate without deflating the air you’ve whipped in.
- Try to keep some raspberry pieces intact by folding them in last and gently, so they don’t mush into the batter.
Following these steps will help your macaroons achieve a light and fluffy texture while keeping those lovely raspberry bits intact. Enjoy baking!
Raspberry Coconut Macaroons Cookies
Ingredients You’ll Need:
- 3 1/2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
How Much Time Will You Need?
This delightful recipe will take about 15 minutes for preparation and an additional 20-25 minutes for baking. After baking, make sure to let the macaroons cool for a few minutes before transferring them to a wire rack. Overall, you can expect the entire process to take about 45 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the macaroons from sticking.
2. Mix the Dry Ingredients:
In a large bowl, mix together the sweetened shredded coconut, granulated sugar, and salt. Stir well until everything is combined and evenly distributed.
3. Beat the Egg Whites:
In another bowl, use an electric mixer to beat the egg whites until you achieve stiff peaks. This means the egg whites should be firm enough to hold their shape when you lift the mixer out. This step is key for the light texture of the macaroons!
4. Fold the Mixtures:
Carefully fold the beaten egg whites into the coconut mixture. Use a spatula and employ a gentle lifting motion to keep everything light and fluffy—this ensures the macaroons will bake up nice and airy.
5. Add the Vanilla:
Once incorporated, add the vanilla extract, folding it in lightly until just combined. Be cautious not to over-mix.
6. Incorporate the Raspberries:
Now, gently fold in the fresh raspberries. Try to keep them as whole as possible to maintain that lovely burst of berry flavor in every bite. Be gentle to avoid mushing them up!
7. Scoop onto Baking Sheet:
Using a cookie scoop or spoon, drop rounded mounds of the mixture onto the prepared baking sheet. Make sure to space them about 1 inch apart, as they will spread slightly while baking.
8. Bake the Macaroons:
Place the baking sheet in the preheated oven and bake for 20-25 minutes. They should be golden brown around the edges when done, and set in the middle.
9. Cool Down:
Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Enjoy your chewy and fruity raspberry coconut macaroons! They are perfect for sharing or enjoying all by yourself. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. Happy baking!
Can I Use Unsweetened Coconut for This Recipe?
Yes, you can use unsweetened coconut, but it may alter the flavor and sweetness of the macaroons. If using unsweetened coconut, consider increasing the sugar slightly to maintain the sweet taste!
What If I Don’t Have Fresh Raspberries?
No worries! You can substitute with frozen raspberries. Just make sure to thaw them first and drain any excess moisture before adding them to the mixture to prevent sogginess.
How Should I Store Leftover Macaroons?
Store any leftover macaroons in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them for up to 2 months—just make sure to separate layers with parchment paper to avoid sticking.
Can I Make These Macaroons Without Eggs?
Absolutely! You can substitute the egg whites with aquafaba (the liquid from canned chickpeas). Use about 3 tablespoons of aquafaba for each egg white and whip it until foamy for a similar texture.
